Casa Romero's Bananas or Plantains Flambé

This elegant dessert of banana or plantain flambé is popular in the finer restaurants of Mexico. It is a more sophisticated version of plátanos maduros, or sweet fried plantains, which has been a dessert staple in Latin American and Caribbean cuisine.

Sauté the bananas for a few seconds so they get covered in butter, sugar, and cinnamon.

If you have a gas stove, lower the flame and add the brandy very carefully, stirring it. Increase the size of the flame and tilt the pan toward the flame until it catches fire. Then turn off the gas. When the alcohol is burned, the flame will go out. (If it’s an electric stove, strike a match on top of the brandy.) Alcohol burns blue. Food burns yellow. If the flame is yellow, it’s the bananas that are burning, not the brandy. Don’t try to extinguish the flame—just let it burn out.

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Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!